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Recipe Of The Week: Potato & Green Bean Salad

This potato and green bean salad is a light, fresh and healthy vegetarian summer side dish that you’ll want to make all season long! Ingredients 1.5 pounds little potatoes cut into halves 8 ounces French or green beans steamed or boiled 2 eggs hard boiled Salt & pepper to taste Dressing: 1/4 cup olive oil 1 tablespoon lemon juice + zest from 1/2 lemon 2 teaspoons Dijon mustard 1 tablespoon fresh chives chopped…

Recipe Of The Week: Marinated Zucchini and Summer Squash

Adapted from Giada De LaurentIis Ingredients 2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 2 teaspoons chopped fresh thyme leaves Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick 1 pound yellow crookneck squash (about…

Recipe Of The Week: Strawberry Shortcake with Basil

Adapted from Lemon Tree Dwelling Ingredients Fruit 4 c. sliced strawberries 1/2 c. basil simple syrup Bring 1/4 c. water and 1/4 c. sugar to a boil. Remove from heat and stir in 1/2 c. fresh basil leaves. Cool before using. Shortcakes 2 c. flour 5 Tbsp. sugar 1 Tbsp. baking powder 1/2 tsp. salt…

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Thu 16

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Mon 20

Free lunch for school-aged kids

July 20 @ 11:45 am - 12:15 pm
Tue 21

Free lunch for school-aged kids

July 21 @ 11:45 am - 12:15 pm

 
 

Huss Project Farmers Market

Huss Project Farmers Market

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